2024-2025 Catalog

CUL-113 Farm to Table

An introduction of the Farm to Table concept. This course examines the process of incorporating locally sourced ingredients into daily cooking and food preparation, and the difference they make in a dish. By visiting several local farms, students will be given the opportunity to interact with producers to understand the value of seasonal foods, how and when to preserve foods and how to develop a menu featuring local ingredients.

Credits

1

Year Cycle

N

Semester Cycle

AN